Benjamina Ebuehi’s no-churn tiramisu ice cream combines the magic of easy-make ice cream with the comforting flavours of the classic Italian dessert. The chunks of coffee-soaked sponge fingers work surprisingly well, providing a delightful chew once frozen, and a dusting of cocoa powder completes the treat.
No-churn tiramisu ice-cream
Prep 10 min | Cook 30 min | Freeze 6 hr+ | Serves 6-8
Ingredients
- 120ml strong brewed coffee, cooled
- 2 tbsp Kahlúa
- 10 sponge fingers, roughly broken in half
- Cocoa powder, to serve
For the mascarpone ice-cream
- 120g mascarpone
- 350ml double cream
- 140g condensed milk
For the coffee ice-cream
- 350ml double cream
- 4 tsp instant espresso powder
- Pinch of salt
- 250g condensed milk
Method
To make the mascarpone ice-cream, put the mascarpone in a bowl and mix briefly to soften. Pour in the cream, whisk gently until just combined, then fold in the condensed milk until smooth. Set aside.
To make the coffee ice-cream, put the cream, coffee powder and salt in a bowl and whip just until you have soft peaks. Fold in the condensed milk and set aside.
Pour the brewed coffee into a wide jug and mix in the Kahlúa.
To assemble, spoon a couple of dollops each of the mascarpone and coffee ice-creams into the base of a 2lb loaf tin. Dip the pieces of sponge fingers in the coffee mix, then lay a few on top of the ice-creams. Repeat with more scoops of the ice-creams and dipped sponge fingers, until you’ve used everything up.
Wrap the tin in clingfilm and freeze for at least six hours, or until firm. When you’re ready to serve, take out the ice-cream, leave it to sit and soften for five minutes, then scoop and finish with a dusting of cocoa powder.
